cheddar cheese, shredded
combine in a bowl soft cream cheese, cheddar cheese, garlic, dried basil, cayenne pepper, tabasco, onion flakes. mix well and refrigerate for 1 hour
Trim fat from port loin and slice it long ways into three slices.
spread the cream cheese mixture to the flat side of each slice of tenderloin.
roll the tenderloin into a pinwheel keeping the cream cheese mixture in the center. I use tooth picks to keep them together while they cook.
Place an oven bag in a pan for easy cleanup. Place pinwheels into bag. Put the wine and chicken broth in the bottom of the bag.
Sprinkle chives over the pinwheels and fold the bag over.
Bake at 325 degrees for 1 hour or until meat temp is 170-180.